Mine do. Until I told them that I could make Homemade Marshmallow Cereal Bars with all of their favorite cereals, and then dip them into melted vanilla and chocolate bowls of goodness, and then have a perfect bar! I’m sorry I’m posting so late today as well. I sort of couldn’t get my act together today. A real case of the Mondays. Yesterday we spent our day at a private swimming hole – just catching minnows (and releasing them), spotting HUGE tadpoles (maybe future bullfrogs?) and cooling off in the water. We brought a picnic and even books and spent an entire day feeling like life was.. normal. I plan to do that again. Summer days and cereal bars.
No Bake Homemade Marshmallow Cereal Bars:
What You Need:
4 tablespoons butter
5 cups marshmallows (miniature are the easiest but any size will work)
6 cups cereal(s) of choice
Sprinkles or candy, for decorating the top
Vanilla almond bark or milk chocolate chip morsels
*Tips: If using a cereal with marshmallows (such as Lucky Charms), remove some of the marshmallows and save to top the cereal bars with instead of using sprinkles. Mix and match different cereals and topping to find new favorites. Cereal bars can be individually wrapped, placed in a gallon-sized freezer bag, and frozen for up to 6 months. Bring to room temperature before serving. Cereal may be slightly soggy.
What You Do:
1 – First, prepare a 9×13 dish with waxed paper; and then spray the paper with nonstick cooking spray.
2 – Prepare another sheet of waxed paper. Spray with nonstick cooking spray. Set aside.
3 – Then in a medium stock pot or dutch oven, melt butter over medium heat.
4 – Add the marshmallows and stir constantly until completely melted. Remove from heat.
5 – Immediately add the cereal, stirring until the cereal is completely coated in the melted marshmallows.
6 – Transfer the cereal mixture to the 9×13 dish. Use the extra piece of sprayed wax paper to press the cereal firmly into the dish.
7 – Add sprinkles or candy over the top of the cereal bars, pressing larger pieces into the cereal bars.
8 – Allow to cool completely before lifting by the waxed paper and placing on a cutting board.
Cut the cereal into bars.
9 – Melt the almond bark or chocolate in a microwave safe bowl in the microwave on high, stirring every 15 to 20 seconds until melted.
10 – Do not overheat as the chocolate will seize. If the chocolate becomes tough, you can add 1 tablespoon of coconut oil or vegetable shortening. Do not add water.
11 – Then, prepare a baking sheet with waxed paper.
12 – Dip the bottom of each cereal bar into the melted chocolate, allowing the excess to run off.
13 – Lastly, place the cereal bar onto the waxed paper. Allow to set completely before serving.
It’s best if served the same day. Store in an airtight container at room temperature for up to 5 days.